Stewed Tripe and Broad Beans
Serving Size: Serves 5-6
1 Cut tripe in small pieces. Split and clean thoroughly.
2 Add Lime juice to 1 qt. water. Rinse tripe thoroughly in Lime water and drain.
4 Heat oil and margarine in frying pan, add tripe and lightly brown.
5 Place in pressure cooker and add enough water to generously cover tripe.
6 Add beans and salt.
7 Pressure for 20-30 minutes or until beans and tripe are soft.
8 Make spinners and add wdth all other ingredients, seasonings, vegetables etc. Simmer until done.
9 Correct seasonings and serve hot on heated plates.
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- 1 lb. local tripe
- 1 lb. imported tripe
- juice of 1 lime
- 1 tbsp. cooking oil
- 1 oz. margarine
- 8 oz. uncooked broad beans
- 2 tsp. salt
- 8 oz. potatoes, peeled and cubed
- 2 stalks escallion
- 1 sprig thyme
- 2 tbsp. tomato ketchup
- 1 green scotch bonnet pepper with stem (for flavour)
- other vegetables (optional)